A traditional English pudding made from Bramley apples topped with a Victoria sponge cake mixture - light and tasty and so easy to make. This newspaper cutting was carefully stuck into my mother's cookery book. The name comes from the biblical Eve who tempted Adam with an apple from the tree.
750g Bramley apples
50g caster sugar
For the topping:
110g salted butter
110g caster sugar
110g self-raising flour
2 eggs
Preheat the oven to 160ºC.
Butter a baking dish, about 20cm square, or you can use a pie dish as I did.
Peel, core and thinly slice the apples.
You can use an extra one or two if you want as they cook down to a thin layer beneath the sponge.
Cook the apples in a saucepan (with no liquid) until soft. Stir in the caster sugar and once dissolved, remove from the heat. Tip into the baking dish to cool.
Whisk the eggs and sieve the flour. Cream the butter and sugar, until light and fluffy. Gradually add the whisked eggs to the mixture, putting a spoonful of flour in between each addition. Add the rest of the flour and mix everything together thoroughly.
Spoon the mixture on top of the apples and bake for 50-55 minutes. Dust with caster sugar and serve warm with custard or ice cream.
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